Lentil Corn Burgers
|Lentils||1 Cup (16 tbs), cooked in boiling salted water until tender, about 40 minutes, and drained|
|Corn germ||1⁄2 Cup (8 tbs)|
|Quick cooking oats||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Small, finely chopped|
|Carrot||1 , grated|
|Freshly ground black pepper||1⁄3 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Egg||1 , lightly beaten|
|Vegetable oil||2 Tablespoon (For Frying)|
|Whole wheat bread crumbs||2 Tablespoon (Approximately)|
1. Mash the lentils roughly in a large bowl. Add the corn germ and oats. Heat the oil in a small skillet and saute the onion and garlic until tender but not browned. Add to the lentils.
2. Stir in the carrot, salt, pepper, thyme, lemon juice, and egg. Mix well and let stand for 10 minutes. Form into burgers. Let stand for 30 minutes. Coat with bread crumbs and fry in 1/8-inch oil in a large heavy skillet until browned on both sides.